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These Whole Wheat Oatmeal Pancakes are slightly sweet, tangy flapjacks. When topped with a little butter and real maple syrup, these pancakes are the perfect weekend treat. Makes 2 servings.
Let’s pretend for a second. It’s the weekend, and we’re out at our favorite restaurant, preparing ourselves to order the most decadent, wonderful brunch we’ve had in a long time. Shall we pig out on carb-y, sweet, savory dishes this weekend?
Yes. A thousand times yes. (Can you hear my half marathon training speaking? I can.)
While we’re here, I’d also like a double shot mimosa… because I’m feeling wild.
Sadly, it’s only Wednesday, and the weekend feels so far away. Still. To ease this pain, let’s discuss these lovely Whole Wheat Oatmeal Pancakes, complete with the addition of Greek yogurt, my new favorite ingredient.
I’m not saying that these pancakes are healthy, but I’d like to think they’re a step up the health ladder from my regular run-of-the-mill pancakes.
And if they aren’t? Let’s just pretend, then slather these flapjacks in butter and real maple syrup because that’s the way to go.
Other breakfast treats we love: Peanut Butter Pancakes with Raspberry Preserves Syrup / Freezer-Friendly Breakfast Tacos / Sweet Breakfast Crepes / Homemade Waffles with Strawberries and Cream / Andouille Sausage Breakfast Tacos / Sweet Potato Pancakes
These Whole Wheat Oatmeal Pancakes are slightly sweet, tangy flapjacks. When topped with a little butter and real maple syrup, these pancakes are the perfect weekend treat.
- ½ cup whole wheat pastry flour, (regular all-purpose flour OK, too)
- ¼ cup ground oatmeal
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup Greek yogurt
- ½ cup milk
- 1 egg
- 1 teaspoon vanilla
- 1 tablespoon unsweetened applesauce
- In a food processor or a blender, grind the oatmeal into a fine powder.
- Combine the ground oatmeal with the whole wheat pastry flour, baking powder, baking soda and salt. Whisk until combined, then set aside.
- In a smaller bowl, combine the yogurt, milk, egg, vanilla and applesauce.
- Using a fork, break the egg yolk and mix the ingredients until incorporated. This mixture should be thick.
- Pour the wet ingredients into the dry ingredients and stir until just combined. (This step is very important because overmixing your batter will make the pancakes less fluffy.)
- Heat a griddle over medium heat on the stove. Spray the pan with Pam or use a little butter to grease it.
- Once pan has warmed, dollop the batter into silver dollar sized pancakes.
- Cook until bubbles appear on the surfaces of the pancakes, then flip and cook for another 1-2 minutes, or until the other side has browned and the pancakes have cooked through.
- Using a spatula, move the pancakes off the heat to your plate. Serve warm with syrup and butter.
- You can use flavored Greek yogurt instead of plain.
- Whole, 2%, 1% and nonfat milk all work in these pancakes.
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Amount Per Serving: Calories: 649 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 121mg Sodium: 891mg Carbohydrates: 107g Fiber: 9g Sugar: 8g Protein: 26g
Do you have a favorite breakfast/brunch recipe?